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Ingredients
Serves: 4

3 cups broccoli florets

3 teaspoons (45ml) reduced-salt soya sauce

3 teaspoons (45ml) dry sherry

375g skinless, boneless chicken thighs, cut into 2cm cubes

2 teaspoons (10ml) vegetable oil

3 teaspoons grated fresh ginger

3 cloves garlic, crushed

1 red capsicum, cut into 2cm cubes

1/2 cup (125ml) chicken stock

2 tablespoons chilli sauce

2 teaspoons cornflour

2 spring onions, sliced diagonally

1/4 cup cashews, chopped

DirectionsPrep:20min › Cook:15min › Ready in:35min

Cook the broccoli in a steamer for 3 minutes or until crisp-tender; put aside. Combine the soya sauce and sherry in a medium bowl. Add the chicken and toss.

Heat the oil in a large nonstick frying pan. Add the chicken and stir-fry for 3 minutes; transfer to a plate. Add the ginger and garlic and stir-fry for 30 seconds. Add the broccoli and capsicum and stir-fry for 2 minutes.

Add the stock and chilli sauce and bring to the boil. Combine the cornflour with 1 tablespoon water; add to the pan and stir for 1 minute or until slightly thickened. Return the chicken to the pan; add the spring onions and cook for 1 minute. Stir in the cashews just before serving.